St. Landry democrat. (Opelousas, La.) 1878-1894, 1887-06-18
DINNER.
Asparagus Soup.
Ppiipd Rass
Roast Sweetbreads and Green Peas.
Mashed Potatoes. Young Onions.
Bellies Bright Thought.

Boiled Bass.
Roast SweetbreadS and Green Peas.
Mashed Potatoes. Young Onions.
Bellies Bright right Thought
ASPARAGUS SoUP.-Three pints of soup
stock. one large bunch of asparagus. cut into
short lengths, the woody parts by themselves;
one'cup of milk, one tablespoonful Of butter
rolled in one of prepared -four, pepper and
salt ; put the stock over the fire with
all the stalks and one-third of the
green heads; cook until the asparagus can.
be rubbed through colander, leaving the
wood behind; rub ali through that will pass
easily; return the soup to the fire; season
and bring@to a boil; drop in the reserved
heads, cut into inches cook until these are
tender. In another vessel heat the milk, stir
in the Toured butter and add to the soup.
Line a tureen with dice of fried bread and
pour soup upon them.
BOILED BAss.-Clean and wash the fish,
but do not split it or remove the head and
tail. Sew up in a pi zee of mosquito netting
fitted to the shape of the fish. Have in the
fsh-kettle plenty of boiling water in which
have been mixed a few tablespoonfuls of
vinegar, a dozen pepper corns, two or three
blades of mace and tablespoonful of salt.
Cook ten minutes for each pound and ten
minutes over. Undo the cloth, lay the fish
on hot dish and pour over it cup of drawn
butter, seasoned with tablespoonful of ca
pers and the yolks of two hard-boiled eggs
l.
ROAST SWEETBREADs AND PEAs.-Wash the
sweetbreads, drop into boiling water, cook
for fifteen minutes; then plunge into ice cold
water and leave them there half an hour.
Wipe dry roll in beaten egg, then in cracker
crumbs. Lay in a dripping pan; pour around
them half cupful of boiling water in which
you have melted teaspoonful of butter;
cover and bake them half an hour, basting
several times. Remove the cover and brown.
Boil the peas, drain, butter, pepper and salt
them, heap on hot dish, and lay the sweet
breads around them.
remove the outer layer of skin, and boil
fifteen minutes in fresh hot water. Drain
this off, cover the onions with milk and hot
water in equal proportions, salt slightly and
cook ten minutes after the boil recon-
mences, or until the onions are tender.
Drain, barely cover with hot cream or rich
milk in which lump of butter has been
melted. salt and pepper, and send to table.
No one who has once eaten onions cooked in
this way will ever like those prepared Tor
ruined) .after.the ordinary mode.
Bellies BRIGHT THoUGHT.-One package
of gelatine soaked for four hours in large
CUP of cold water. Two cups Of boiling
sherry, two cups of sugar, whites OF SIX
eggs. three pints of fine strawberries: Put
soaked gelatine, sugar, lemon juice into q
bowl, pour in the boiling water, stir until
dissolved and let it cool but not congeal De-
fore adding the wine. Whip the whites to q
stiff froth, aud beat in, great spoonful OF
the jelly at time setting the bowl Of the
meringue in ice water as you work When
all the jelly is in whip steadily
for fifteen minutes, until you have white
aponge which will just drop from spoon;
Have ready melon-shaped mold or round
.hntton,ed bowl wet with cold water and lined
evenly with strawberries capped and rolled
in sugar. As you cover the bottom pour IN
enough Of the snowy sEonge 20 d I1in ahna
Until the mold is full. Set on ice for five or
six hours. Loosen around the edges with
persuasive finger tips, turn out on cold
dish, sprinkle with powdered sugar as you
serve, cut III careful perpendicular slices and
send around cream with it. For cream you
may substitute custard II you axe. beau